Wild, Edible Vegetables Are Easy To Find

July 17, 1986|By Clara Renner, Special to The Sentinel

At least once a week I'm called to identify a plant in someone's flowerbed, lawn or garden. Often this occurs when folks have ordered seeds from a northern seedhouse, and have no idea what the plants are supposed to look like when the seeds begin to grow. Often they call me after they've pulled out all the flowers and only interesting weeds are left.

For supper last evening we had a dish of greens comprised of garden weeds: lamb's quarters, poke, amaranth, purslane and comfrey. The bright green color, even after quick-cooking, and the blend of flavors, was delightful. I knew the vegetables contained calcium, iron, and vitamins A and C. They also tasted good.

The foraging season begins at different times in different parts of the country. Some plants grow exclusively in one geographical area, while others are indigenous to the entire country.

Here in Florida the possibilities for free, nutritious weed-vegetables are almost limitless. Year-round there are edible roots, shoots, stems, leaves, flowers, berries and other fruits waiting for the forager to pluck, prepare and enjoy. And learning to recognize good weed-food, can add new interest to walks, hikes and bicycle rides.

Wild vegetables each have a distinctly different texture and flavor. Some are best eaten raw, others taste better when cooked. Some have definite times for gathering, others may be picked and used as long as they are tender and succulent.

Be aware that parts of plants vary in wholesomeness. The plants, listed above with their botanical names, are harvested for their leaves and/or stems; are all edible after cooking in a small amount of water, seasoned with salt, pepper and butter.

Before eating any plant, check it out. The botanical name, a clear picture of the plant and some information on habitat, will assist you in identification.

One of the best books on edible plants is Lee Peterson's Guide to Eastern Edible Plants (Houghton Mifflin, $10.95), but as good as it is, it is no substitute for the lessons an experienced forager can teach. Courses offered by universities, colleges, high schools, environmental protection groups and other orgnizations are beneficial in learning to correctly identify wild edibles.

If you plan to try your hand at foraging, here are a few tips:

-- Do not harvest near heavily traveled roadways, as pollution from lead gasoline can poison as surely as a poisonous plant.

-- Restrict gathering plants from areas where pesticides, insecticides or herbicides have been sprayed.

-- Be aware of bacterial pollution, which occurs when plants grow in slowly moving water, near feedlots or in drainage ditches.

-- Do not ''shop'' for wild edibles while driving. (I do keep my eye on the ditches and shoulders when my husband is at the wheel.)

-- Look for plants in ''disturbed'' soil such as land that has been cleared for construction. It seems to encourage the growth of many weed- vegetables. Some seeds are carried by birds, others are carried by wind and water.

During your first few years as a forager you will probably locate and remember large patches of wild edibles, and from then on be able to plan a harvest schedule that will help you utilize wild vegetables when they are in their prime of tenderness, food value and flavor.